CN114651949A - Sea cucumber soup paste and preparation method and application thereof - Google Patents
Sea cucumber soup paste and preparation method and application thereof Download PDFInfo
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- CN114651949A CN114651949A CN202011541957.9A CN202011541957A CN114651949A CN 114651949 A CN114651949 A CN 114651949A CN 202011541957 A CN202011541957 A CN 202011541957A CN 114651949 A CN114651949 A CN 114651949A
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- sea cucumber
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a sea cucumber soup paste and a preparation method and application thereof. The sea cucumber soup paste provided by the invention comprises the following components: the sea cucumber extract is prepared from 60-80 parts of sea cucumber raw materials, 0.5-6 parts of yeast extract and 1-15 parts of filler. The sea cucumber soup paste provided by the invention has good flavor and mouthfeel, is rich in easily absorbed low-molecular-weight sea cucumber collagen polypeptide, sea cucumber polysaccharide and active saponin, and has high nutritional value and good health care effect.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a sea cucumber soup paste as well as a preparation method and application thereof.
Background
Sea cucumber has been regarded as a precious material with extremely high nourishing effect since ancient times, and is recorded in the compendium of materia medica to pick up the remains: sea cucumber, sweet and salty in taste, tonifies the kidney, benefits the essence and marrow, controls urination, strengthens the yang and treats impotence, and is a full enemy of ginseng. Through modern scientific analysis, the sea cucumber not only contains the nutrient components necessary for human body, including vitamin A, vitamin B1, vitamin B2, vitamin B3 and various mineral substances, but also contains rich active substances, such as collagen, active polypeptide, saponin, sea cucumber polysaccharide, phospholipid and the like. The activity experiment of the substances extracted from the sea cucumber shows that the substances have various biological effects, such as immunity improvement, anticoagulation, lipid reduction, anti-tumor and anti-aging.
The prior art CN109793149A discloses a sea cucumber intestine extract liquid seasoning and a preparation method thereof, and the seasoning formula comprises sea cucumber intestine extract, white granulated sugar, brewed soy sauce, edible salt, acid hydrolysis vegetable protein seasoning, monosodium glutamate, fermented bean curd juice, L-alanine, chicken seasoning, oyster concentrated juice and 5' -flavor disodium ribonucleotide.
The prior art CN105495529B discloses a method for preparing a seafood seasoning by probiotic fermented sea cucumber processing waste liquid, which comprises the steps of filtering sea cucumber boiled liquid by adopting filter cloth, removing silt and large-particle impurities, centrifuging, filtering by adopting a filter membrane, adjusting the pH value, adding glucose as a probiotic fermentation carbon source, inoculating probiotics for fermentation after sterilization, blending, aseptically filling and sealing fermentation liquor, thus obtaining the seafood seasoning prepared by the probiotic fermented sea cucumber processing waste liquid.
In 'Chinese seasoning' No. 2020 No. 45 'preparation of sea cucumber intestine seasoning by combining enzyme method with Plastein reaction', the research uses sea cucumber intestine as raw material, and adopts enzymolysis method and Plastein reaction modification method to obtain delicious seasoning.
In the prior art, the product of the seasoning prepared by utilizing the sea cucumber mostly uses sea cucumber peptide and sea cucumber extract, only has single polypeptide nutrient, and cannot have the full nutritional attribute of the sea cucumber.
Disclosure of Invention
The sea cucumber product in the prior art has single nutrition and cannot have the full nutritional property of the sea cucumber. In addition, the sea cucumber product in the prior art has poor flavor and fragrance, and can not meet the requirements of people.
Aiming at the problems in the prior art, the invention provides a sea cucumber soup paste.
The invention also provides a preparation method and application of the sea cucumber soup paste.
The invention provides a sea cucumber soup paste which comprises the following components in parts by weight: the sea cucumber extract is prepared from 60-80 parts of sea cucumber raw materials, 0.5-6 parts of yeast extract and 1-15 parts of filler.
Preferably, the sea cucumber soup paste comprises the following components in parts by weight: the sea cucumber extract is prepared from 70-75 parts of sea cucumber raw materials, 1-4 parts of yeast extract and 5-10 parts of filler.
Preferably, the sea cucumber soup paste further comprises auxiliary materials.
Preferably, the auxiliary materials are selected from more than one of salt, soy sauce, ginger powder, pepper powder, garlic powder and cooking wine.
Preferably, the salt is 4 to 9 parts by weight;
or, preferably, the soy sauce is 3-7 parts by weight;
or, preferably, the ginger powder is 0.1-1 part by weight;
or, preferably, the pepper powder is 0.1 to 1 part by weight;
or, preferably, the garlic powder is 0.1 to 1 part by weight;
or, preferably, the cooking wine is 2-5 parts by weight.
Preferably, the filler is maltodextrin.
Preferably, the preparation method of the sea cucumber extract comprises the following steps: decocting the sea cucumber at 100-140 ℃, cooling, adjusting the pH to 6.0-6.5, and adding papain and flavourzyme respectively for enzymolysis to obtain the sea cucumber extract.
Preferably, the mass ratio of the sea cucumber to the papain to the flavourzyme is 100:0.1-0.5: 0.1-0.5.
Preferably, the enzyme activity of the papain is 150000-250000U/g.
Preferably, the enzymatic activity of the flavourzyme is 150000-250000U/g.
Preferably, the enzymolysis time is 0.5-2 h.
The invention also provides a preparation method of the sea cucumber soup paste, which comprises the following steps: and carrying out thermal reaction on the sea cucumber extract, the yeast extract, maltodextrin, salt, soy sauce, ginger powder, pepper powder, garlic powder and cooking wine at the temperature of 110-120 ℃, and concentrating until the water content is 40-60% to obtain the sea cucumber soup paste.
Preferably, the thermal reaction time is 0.5 to 2 hours.
Preferably, concentration is carried out at 60-80 ℃;
preferably, concentration is under vacuum.
The invention also provides application of the sea cucumber soup paste or the sea cucumber soup paste prepared by the preparation method in the field of food.
Preferably, the food product comprises a seasoning, a cooked food, an instant food, a convenience food.
The sea cucumber soup paste provided by the invention has good flavor and mouthfeel, is rich in easily absorbed low-molecular-weight sea cucumber collagen polypeptide, sea cucumber polysaccharide and active saponin, and has high nutritional value and good health care effect.
Meanwhile, the preparation method of the sea cucumber soup paste provided by the invention has the following advantages:
(1) boiling at high temperature and high pressure, which is beneficial to the development of a collagen denaturation structure and facilitates later enzymolysis into collagen polypeptide with small molecular weight;
(2) meanwhile, the high-temperature thermal reaction can generate Maillard reaction to provide better flavor of the product, and meanwhile, the macromolecular sea cucumber active sea cucumber polysaccharide released by glycoprotein in the enzymolysis process is easy to become short-chain polysaccharide, so that the activity value is higher;
(3) the yeast extract can provide the delicate flavor and the thick flavor of the sea cucumber soup paste, improve the overall flavor, and simultaneously reduce the sea fishy smell of the sea cucumber by adding the yeast extract and carrying out thermal reaction.
Drawings
FIG. 1 shows sensory radar charts of examples 2 to 10 and comparative examples 1 to 3.
Detailed Description
The invention provides a sea cucumber soup paste which comprises the following components in parts by weight: the sea cucumber extract is prepared from 60-80 parts of sea cucumber raw materials, 0.5-6 parts of yeast extract and 1-15 parts of filler.
In a specific embodiment provided by the invention, the sea cucumber soup paste comprises, by weight, 60-80 parts of a sea cucumber extract obtained from a sea cucumber raw material, 0.5-6 parts of a yeast extract, and 1-15 parts of a filler.
In a specific embodiment provided by the invention, the sea cucumber soup paste comprises, by weight, 70-75 parts of a sea cucumber extract obtained from a sea cucumber raw material, 1-4 parts of a yeast extract, and 5-10 parts of a filler.
In a specific embodiment provided by the invention, the sea cucumber soup paste further comprises auxiliary materials.
In a specific embodiment provided by the invention, the auxiliary materials are selected from more than one of salt, soy sauce, ginger powder, pepper powder, garlic powder and cooking wine.
In a specific embodiment provided by the invention, the sea cucumber soup paste comprises 4-9 parts by weight of salt.
In a specific embodiment provided by the invention, the sea cucumber soup paste comprises 3-7 parts of soy sauce by weight.
In a specific embodiment provided by the invention, the sea cucumber soup paste comprises 0.1-1 parts by weight of ginger powder.
In a specific embodiment provided by the invention, the sea cucumber soup paste comprises 0.1-1 part by weight of pepper powder.
In a specific embodiment provided by the invention, the sea cucumber soup paste comprises 0.1-1 parts of garlic powder by weight.
In a specific embodiment provided by the invention, the sea cucumber soup paste comprises 2-5 parts of cooking wine by weight.
In a specific embodiment provided by the invention, the filler in the sea cucumber soup paste is maltodextrin.
In a specific embodiment provided by the present invention, the preparation method of the sea cucumber extract in the sea cucumber soup paste comprises: crushing the sea cucumber, decocting at 140 ℃ under 100-.
In a specific embodiment provided by the invention, in the preparation method of the sea cucumber extract, the mass ratio of the sea cucumber, the papain and the flavourzyme is 100:0.1-0.5: 0.1-0.5.
In a specific embodiment provided by the invention, in the preparation method of the sea cucumber extract, the enzymolysis time is 0.5-2 h.
In a specific embodiment provided by the invention, the preparation method of the sea cucumber soup paste comprises the following steps: and carrying out thermal reaction on the sea cucumber extract, the yeast extract, maltodextrin, salt, soy sauce, ginger powder, pepper powder, garlic powder and cooking wine at the temperature of 110-120 ℃, and concentrating until the water content is 40-60% to obtain the sea cucumber soup paste.
In one embodiment provided by the present invention, the thermal reaction time is 0.5 to 2 hours.
In one embodiment of the present invention, the concentration is carried out at 60-80 ℃.
In one embodiment of the present invention, the concentration is performed under vacuum.
In a specific embodiment provided by the invention, the sea cucumber soup paste or the sea cucumber soup paste prepared by the preparation method is applied to the field of food.
In a specific embodiment provided by the invention, the sea cucumber soup paste or the sea cucumber soup paste prepared by the preparation method is applied to seasonings, cooking foods, instant foods and instant foods.
The sources of reagents used in the following examples are shown in Table 1.
TABLE 1 reagent and Instrument information Table used in the examples
| Name of reagent | Grade | Manufacturer of the product |
| Yeast extract | KU012 | Angel Yeast Co.,Ltd. |
| Sea cucumber | Qingdao Haikang Aquatic Development Co.,Ltd. | |
| Papain | 200000U/g | Novexin China Biotechnology Co., Ltd |
| Flavourzyme protease | 200000U/g | Novexin China Biotechnology Co., Ltd |
| Maltodextrin | Food grade | SHANDONG XIWANG SUGAR INDUSTRY Co.,Ltd. |
| Salt (salt) | Food grade | Hubei Salt Industry Group Co.,Ltd. |
| Soy sauce | Food grade | YANTAI XINHE ENTERPRISE FOOD Co.,Ltd. |
| Ginger powder | Food grade | Jiangsu Runjiao food Co Ltd |
| Pepper powder | Food grade | Jiangsu Runjiao food Co Ltd |
| Garlic powder | Food grade | Jiangsu Runjiao food Co Ltd |
| Cooking wine | Food grade | HUIJISHAN SHAOXING WINE Co.,Ltd. |
Example 1 preparation of sea cucumber extract
Cleaning fresh sea cucumbers, removing internal organs, taking 100g of cleaned fresh sea cucumbers, crushing by using a meat grinder, decocting at 120 ℃ for 2 hours under high temperature and high pressure, cooling to 55-60 ℃, adjusting the pH value to 6.0-6.5, adding 0.1g of papain and 0.1g of flavourzyme respectively for enzymolysis, and performing enzymolysis for 2 hours to obtain a sea cucumber extracting solution.
Example 2-10A Stichopus japonicus soup paste
The sea cucumber soup pastes of examples 2 to 10 were prepared using the raw materials shown in table 2 below, and the weight of the sea cucumber extract was the weight of the used raw material sea cucumber.
TABLE 2
The raw materials of the examples shown in table 2 were mixed well, then subjected to thermal reaction at 110 ℃ for 1 hour, and concentrated under vacuum at 70 ℃ to a water content of 50% to obtain a sea cucumber soup paste.
Comparative examples 1 to 3
The sea cucumber soup pastes of comparative examples 1 to 3 were prepared by using the raw materials shown in the following table 3, and the weight of the sea cucumber extract was the weight of the used raw material sea cucumber.
TABLE 3
Mixing the raw materials in each proportion shown in Table 3, performing thermal reaction at 110 deg.C for 1 hr, and vacuum concentrating at 70 deg.C to water content of 50% to obtain sea cucumber decoction.
Example 11 sensory evaluation of sea cucumber soup cream
Sensory evaluation was performed on the sea cucumber nutrition soup pastes prepared in examples 2 to 10 and comparative examples 1 to 3.
1. Test methods and sensory standards
And preparing the prepared sea cucumber soup paste into a sea cucumber soup paste solution with the mass percent of 4% by using purified water with the temperature of 30 ℃ for sensory evaluation.
Randomly selecting 200 persons to form a sensory evaluation group, and qualitatively describing five dimensions of aroma, saltiness, delicate flavor, thick flavor and coordination degree of the sea cucumber soup paste solution by adopting a sensory evaluation system and a descriptive evaluation style. The five dimensions adopt a grading method, 10 parts are counted, 1-3 parts are general, 4-6 parts are good, 7-9 parts are good, 10 parts are excellent, and the average value of sensory results is taken. Specific scoring criteria are shown in table 4 below.
TABLE 4
2. Test results
The test results are shown in table 5 below.
TABLE 5
As shown in table 5 above, the overall sensory evaluation scores of the sea cucumber soup creams provided in examples 2, 3, 8, 9 and 10 of the present invention were all higher than those of the sea cucumber soup cream of comparative example 1, and the overall sensory evaluation scores of the sea cucumber soup creams provided in examples 4 to 7 were higher than those of comparative examples 2 and 3.
In embodiment 4 of the invention, the mass ratio of the sea cucumber extract, the yeast extract and the filler maltodextrin is 60:0.5: 1; in example 5, the mass ratio of the sea cucumber extract, the yeast extract and the bulking agent maltodextrin is 80:6: 15; in example 6, the mass ratio of the sea cucumber extract, the yeast extract and the bulking agent maltodextrin is 70:4: 10; in example 7, the mass ratio of the sea cucumber extract, the yeast extract and the bulking agent maltodextrin was 75:1: 5. In comparative example 2, the mass ratio of the sea cucumber extract, the yeast extract and the bulking agent maltodextrin is 90:0.1: 0.1; in comparative example 3, the mass ratio of the sea cucumber extract, the yeast extract and the bulking agent maltodextrin was 50:10: 20. The comparison between examples 4-7 and comparative examples 2 and 3 proves that the sea cucumber soup paste provided by the invention has better effect.
The auxiliary materials are added in the examples 2, 3, 8, 9 and 10 provided by the invention, so that the holothurian soup pastes prepared in the examples 2, 3, 8, 9 and 10 have higher comprehensive scores than the holothurian soup pastes prepared in the examples 4-7. In particular, in example 10, the ratio by mass is 72: 2: 8: 5: 7: 0.6: 0.7: 0.7: 4, sea cucumber extracting solution: yeast extract: maltodextrin, 2: salt: soy sauce: ginger powder: pepper powder: garlic powder: the sea cucumber soup paste prepared by the cooking wine has higher comprehensive score.
Example 12 detection of nutrients in sea cucumber soup paste
Detection method
1. Protein content in sea cucumber soup paste
The determination is carried out according to the automatic Kjeldahl azotometer method in the determination standard of the protein in the food of the national standard GB 5009.5-2016.
2. Analysis of amino acids in sea cucumber soup paste
And (4) determining the amino acid composition of the sea cucumber soup paste by adopting an HPLC method.
Buffer solution: the solution A is 50mM sodium acetate aqueous solution, and the solution B is methanol acetonitrile aqueous solution.
Sample pretreatment: accurately weighing 1mg of sample, transferring to a hydrolysis tube, adding 1ml of 6M hydrochloric acid, charging nitrogen, hydrolyzing at 110 ℃ for 24h, and then fixing the volume of the hydrolysate. And (3) adding 12.5 mu L of triethylamine solution into 25 mu L of sample solution, uniformly mixing, standing for 1 hour, adding 100 mu L of n-hexane, violently shaking, standing for 10 minutes, mixing 20 mu L of lower layer solution with 180 mu L of mobile phase A solution, uniformly mixing, transferring into a 0.2 mu m filter tube, and filtering for later use. And (5) sample detection is carried out after the liquid phase is balanced.
3. Determination of molecular weight distribution of peptides in sea cucumber soup paste
And measuring the molecular weight distribution of the sea cucumber soup paste peptide by using a high-efficiency gel filtration chromatography. The chromatographic conditions are as follows: a chromatographic column: TSK-gel G2000SWXL 300mm × 7.8 mm; mobile phase: acetonitrile + water + trifluoroacetic acid ═ 45+55+ 0.1; detection wavelength: 220 nm; flow rate: 0.5 mL/min; detection time: 40 min; sample introduction volume: 20 ul; column temperature: at 30 ℃.
4. Determination of polysaccharide in sea cucumber soup paste
The determination is carried out according to the high performance liquid chromatography of Chinese aquatic product industry standard SC/T3049-2015 determination of sea cucumber polysaccharide in stichopus japonicus and products thereof.
5. Determination of saponin in sea cucumber soup paste
The determination is carried out according to the high performance liquid chromatography of GB/T33108-2016 determination of sea cucumber saponin in sea cucumber and products thereof.
Second, nutrient detection result
1. Protein content in sea cucumber soup paste
The sea cucumber soup paste is detected by a Kjeldahl apparatus method, and the protein content is 317.5mg/g and the protein content is 31.8 percent, so that the sea cucumber soup paste is rich in high-protein substances.
2. Analysis of amino acids in sea cucumber soup paste
TABLE 6
Note: content (%) of amino acids/protein content of the paste
The sea cucumber soup paste contains main amino acids such as glycine, alanine, proline, glutamic acid, aspartic acid, hydroxyproline, arginine, serine and threonine, and contains little histidine and methionine. The high content of glycine, proline and hydroxyproline is one of the characteristics that collagen is different from other proteins, so that the proteins in the sea cucumber soup paste are mainly in the form of collagen.
3. Analysis of amino acids in sea cucumber soup paste
TABLE 7
The content of oligopeptide less than 1000 in the sea cucumber soup paste is 50.23 percent, which accounts for about half of the whole protein content, so that the sea cucumber soup paste contains rich oligopeptide and is more beneficial to the absorption of a human body.
4. Determination of polysaccharide and saponin in sea cucumber soup paste
TABLE 8
| Item | Content (%) |
| Polysaccharide content | 2.11％ |
| Saponin content | 0.05％ |
The holothurian polysaccharide and the holothurian saponin are the most important functional components of holothurian, and multiple studies indicate that the holothurian polysaccharide has the functions of anticoagulation, anti-tumor and immunity enhancement, and the holothurian saponin has the effects of resisting cancer, resisting fungi, reducing fat and losing weight and the like. The contents of polysaccharide and saponin in the sea cucumber soup paste are respectively 2.11% and 0.05%, so the sea cucumber soup paste contains the 2 active nutrients.
The foregoing is considered as illustrative and not restrictive in character, and that various modifications, equivalents, and improvements made within the spirit and principles of the invention are intended to be included within the scope of the invention.
Claims (15)
1. The sea cucumber soup paste is characterized by comprising the following components in parts by weight: the sea cucumber extract is prepared from 60-80 parts of sea cucumber raw materials, 0.5-6 parts of yeast extract and 1-15 parts of filler.
2. The sea cucumber soup paste as claimed in claim 1, which comprises the following components in parts by weight: the sea cucumber extract is prepared from 70-75 parts of sea cucumber raw material, 1-4 parts of yeast extract and 5-10 parts of filler.
3. The sea cucumber soup paste as claimed in claim 1 or 2, wherein the sea cucumber soup paste further comprises an auxiliary material.
4. The sea cucumber soup paste as claimed in claim 3, wherein the auxiliary materials are selected from a combination of more than two of salt, soy sauce, ginger powder, pepper powder, garlic powder and cooking wine;
preferably, the salt is 4 to 9 parts by weight;
or, preferably, the soy sauce is 3-7 parts by weight;
or, preferably, the ginger powder is 0.1-1 part by weight;
or, preferably, the pepper powder is 0.1 to 1 part by weight;
or, preferably, the garlic powder is 0.1 to 1 part by weight;
or, preferably, the cooking wine is 2-5 parts by weight.
5. The sea cucumber soup paste as claimed in any one of claims 1-4, wherein the filler is maltodextrin.
6. The sea cucumber soup paste as claimed in any one of claims 1-5, wherein the preparation method of the sea cucumber extract comprises the following steps: decocting the sea cucumber at 140 ℃ under 100-.
7. The sea cucumber soup paste as claimed in claim 6, wherein the mass ratio of the sea cucumber to the papain to the flavourzyme is 100:0.1-0.5: 0.1-0.5.
8. The sea cucumber soup paste as claimed in claim 6 or 7, wherein the enzyme activity of the papain is 150000-250000U/g.
9. The sea cucumber soup paste as claimed in any one of claims 6-8, wherein the enzyme activity of the flavourzyme is 150000-250000U/g.
10. The sea cucumber soup paste as claimed in any one of claims 6-9, wherein the enzymolysis time is 0.5-2 h.
11. The preparation method of the sea cucumber soup paste as claimed in any one of claims 1-10, characterized by comprising the following steps: and carrying out thermal reaction on the sea cucumber extract, the yeast extract, maltodextrin, salt, soy sauce, ginger powder, pepper powder, garlic powder and cooking wine at the temperature of 110-120 ℃, and concentrating until the water content is 40-60% to obtain the sea cucumber soup paste.
12. The method of claim 11, wherein the thermal reaction time is 0.5 to 2 hours.
13. The production method according to claim 9 or 10, characterized in that the concentration is carried out at 60 to 80 ℃;
preferably, concentration is under vacuum.
14. Use of the sea cucumber soup paste according to any one of claims 1 to 10 or the sea cucumber soup paste prepared by the preparation method according to any one of claims 11 to 13 in the field of food.
15. The use according to claim 14, wherein the food product comprises a seasoning, a culinary product, an instant product, a convenience product.
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